Name: Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale
Yield: 4 servings.
Ingredients: 2 cups cilantro leaves; 2 tablespoons pumpkin seeds; 2 cloves garlic; 3 tablespoons fresh lime juice; 1/2 cup olive oil; 1/4 cup freshly grated parmesan cheese; Salt and pepper; 6 cups fish stock; 2 ancho chiles, soaked, seeded and julienned; 1 cup cooked white beans; 3 shallots, roasted, peeled and sliced thinly; 1 tablespoon honey; Salt and pepper; Four 6 ounce salmon fillets; Olive oil; Salt and pepper; 1 1/2 pounds young kale, stems and leaves coarsely chopped; 3 tablespoons olive oil; 2 cloves garlic, finely sliced; 1/2 cup vegetable stock or water; Salt and pepper; Salt and pepper; 2 tablespoons red wine vinegar

Directions

For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste.
For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste.
For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness.
For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

On Tonight

Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale

Cilantro Pesto:

White Bean Broth:

Salmon:

Sauteed Kale:

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